I recently discovered this recipe, tweaked it a little and here it is!! I hope you enjoy it as much as Bob and I did! I served it with lemon baked chicken from Publix and a spring mix salad. Compliments, no complaints and so very easy!!!
8-10 sprigs Fresh Italian Parsley (Fresh is a must)
1 (8.8 oz) precooked brown rice or white rice
1 - 14.5 oz can tomato and okra (drained)
1/4 cup chopped green onions
1 - 11 oz) Mexicorn (Southwestern variety) (drained)
Chop parsley
Combine all ingredients except parsley in microwavable bowl. Microwave on HI for 8 minutes, stir in parsley.
Serve and enjoy!
Sunday, February 15, 2009
Thursday, September 11, 2008
Shrimp in Sour Cream
This recipe was given to me by my precious friend Bertha Fontaine. Bertha was director of a Test Kitchen for the National Marine Fisheries in Pascagoula, Miss. She was always one I could depend on for the best information when I had a problem in the kitchen. I miss you Bertha!
SHRIMP IN SOUR CREAM
1 pound cooked, cleaned shrimp
1 can (4 ounces) sliced mushrooms, drained
2 Tablespoons butter
1 tablespoon plain flour
1 can (10-3/4 ounces) condensed cream of shrimp soup
1 cup sour cream
Dash pepper
Toast points or pastry shells
Thaw frozen shrimp. Cut large shrimp in half. Cook mushrooms and onions in butter until tender. Blend in flour. Add soup and cook until thickened, stirring constantly. Add sour cream, pepper and shrimp. Heat, stirring occasionally. Serve on toast points or in patty shells.
Enjoy
SHRIMP IN SOUR CREAM
1 pound cooked, cleaned shrimp
1 can (4 ounces) sliced mushrooms, drained
2 Tablespoons butter
1 tablespoon plain flour
1 can (10-3/4 ounces) condensed cream of shrimp soup
1 cup sour cream
Dash pepper
Toast points or pastry shells
Thaw frozen shrimp. Cut large shrimp in half. Cook mushrooms and onions in butter until tender. Blend in flour. Add soup and cook until thickened, stirring constantly. Add sour cream, pepper and shrimp. Heat, stirring occasionally. Serve on toast points or in patty shells.
Enjoy
Shrimp Etouffee
A quick and easy recipe to use for family or friends! If you have time, make the sauce the day ahead and add shrimp just before serving. The sauce always tastes better the day after preparing.
No one complains when you don't wait to serve it the next day, so don't worry about preparing it ahead of time. The secret is to add the shrimp at the last minute and cook JUST until they turn pink!!! Overcooking destroys the texture of the shrimp!
SHRIMP ETOUFEE
1 medium onion, chopped,
2 green onions, chopped
1/4 cup chopped celery
3 or 4 cloves garlic, minced
1/2 cup melted butter
2 Tablespoons all purpose flour
4 drops hot sauce
3 Tablespoons freshly chopped parsley
1-1/2 Tablespoons sugar
pepper to taste
2 Bay Leaves
1 Tablespoon Worcestershire Sauce
1/2 Tablespoon Thyme
1-1/2 cups water
1-1/3 cups tomato puree
1 pound raw shrimp, clean, deveined and chopped in two pieces
Hot cooked Brown Rice (We prefer Brown rice; it is a personal choice)
Saute all vegetables in butter about two minutes. Add flour, seasonings, water and tomato puree. Cook stirring constantly, until thick. Add shrimp; cook about five minutes or until shrimp turn pink.
Serve over hot rice of your choice.
No one complains when you don't wait to serve it the next day, so don't worry about preparing it ahead of time. The secret is to add the shrimp at the last minute and cook JUST until they turn pink!!! Overcooking destroys the texture of the shrimp!
SHRIMP ETOUFEE
1 medium onion, chopped,
2 green onions, chopped
1/4 cup chopped celery
3 or 4 cloves garlic, minced
1/2 cup melted butter
2 Tablespoons all purpose flour
4 drops hot sauce
3 Tablespoons freshly chopped parsley
1-1/2 Tablespoons sugar
pepper to taste
2 Bay Leaves
1 Tablespoon Worcestershire Sauce
1/2 Tablespoon Thyme
1-1/2 cups water
1-1/3 cups tomato puree
1 pound raw shrimp, clean, deveined and chopped in two pieces
Hot cooked Brown Rice (We prefer Brown rice; it is a personal choice)
Saute all vegetables in butter about two minutes. Add flour, seasonings, water and tomato puree. Cook stirring constantly, until thick. Add shrimp; cook about five minutes or until shrimp turn pink.
Serve over hot rice of your choice.
Beef and Potato Loaf
This is such a great recipe! You could use canned, sliced potatoes if you are in a hurry. I like to use Yukon gold potatoes which have been sliced and placed in cold water for a few minutes.
350 Temp. Serves 6
4 cups thinly sliced potatoes
1 Tablespoon chopped onion
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1 teaspoon fresh parsley chopped
1 pound ground chuck
2/3 cup evaporated milk
1/2 cup cracker crumbs or rolled oats ( minute or regular)
1/4 cup chopped onion
Arrange potatoes in a 3 quart baking dish. Sprinkle with 1 Tablespoon chopped onion, salt and pepper. Add parsley flakes. Mix ground chuck, milk, cracker crumbs, catchup, 1/4 cup chopped onion, salt and pepper. Spread over potatoes evenly. Bake, covered, at 350 degrees for 1 hour or until potatoes are tender.
350 Temp. Serves 6
4 cups thinly sliced potatoes
1 Tablespoon chopped onion
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1 teaspoon fresh parsley chopped
1 pound ground chuck
2/3 cup evaporated milk
1/2 cup cracker crumbs or rolled oats ( minute or regular)
1/4 cup chopped onion
Arrange potatoes in a 3 quart baking dish. Sprinkle with 1 Tablespoon chopped onion, salt and pepper. Add parsley flakes. Mix ground chuck, milk, cracker crumbs, catchup, 1/4 cup chopped onion, salt and pepper. Spread over potatoes evenly. Bake, covered, at 350 degrees for 1 hour or until potatoes are tender.
Saturday, September 6, 2008
Mexican Wedding Cake
This recipe is also known as Mexican Fruitcake. I must give my friend Raye Walraven of Pascagoula, Ms. credit for sharing this recipe. About 6 years ago I made this for my grandson Chad, and it immediately became his "most favorite cake"!!
Today I have made it for him as he celebrated his 23 birthday!! I think we can truly call this cake a "keeper"!! Thank you Raye!
Mexican Wedding Cake (a/k/a Mexican Fruitcake)
NOTE; NO MIXER IS USED FOR THE PREPARATION OF THIS CAKE!
2 cups plain flour
2 tsp. soda
1 20 oz. can unsweetened crushed pineapple, undrained
2 cup sugar
2 large eggs, well beaten
1 cup chopped pecans or walnuts
Sift together in bowl the flour, sugar and soda. Add pineapple eggs and nuts. Bake in preheated 350 deg oven for 30 minutes (oven times may vary) in a 9x13x2inch oiled and flour dusted pan.
FROSTING;
2 cups powdered sugar
1 8 oz cream cheese at room temperature
1 stick melted unsalted butter
1 tsp. vanilla
Mix sugar and cream cheese. Pour hot melted butter over sugar and cream cheese. This will help cream cheese to melt. Spread over warm cake. Frosting will set up when cake is cold.
Enjoy!
Today I have made it for him as he celebrated his 23 birthday!! I think we can truly call this cake a "keeper"!! Thank you Raye!
Mexican Wedding Cake (a/k/a Mexican Fruitcake)
NOTE; NO MIXER IS USED FOR THE PREPARATION OF THIS CAKE!
2 cups plain flour
2 tsp. soda
1 20 oz. can unsweetened crushed pineapple, undrained
2 cup sugar
2 large eggs, well beaten
1 cup chopped pecans or walnuts
Sift together in bowl the flour, sugar and soda. Add pineapple eggs and nuts. Bake in preheated 350 deg oven for 30 minutes (oven times may vary) in a 9x13x2inch oiled and flour dusted pan.
FROSTING;
2 cups powdered sugar
1 8 oz cream cheese at room temperature
1 stick melted unsalted butter
1 tsp. vanilla
Mix sugar and cream cheese. Pour hot melted butter over sugar and cream cheese. This will help cream cheese to melt. Spread over warm cake. Frosting will set up when cake is cold.
Enjoy!
Broiled Shrimp Appetizer
My favorite way to serve shrimp as an appetizer! This one is surely a hit with everyone. Thanks to my special friend, Faye Tackett of Orange Beach, Ala. for sharing this winner with me.
Broiled Shrimp Appetizer
3 lbs.shrimp, tails on
1 lb. bacon
1/2 cup soy sauce
1 cup sherry
1 tsp. chopped garlic
1 tsp. ground ginger
1 Tbsp. honey
Cut 1 pound bacon into 3 sections. Wrap each shrimp with 1/3 piece of bacon. Fasten with toothpick. Mix soy sauce, sherry, garlic, ginger and honey for marinade and pour over shrimp in large, flat container. Turn every few hours. Refrigerate 35 hours.
Place drained shrimp on broiler pan (height for broiling steak) and cook 3 minutes on each side. Serve hot!
Note: Reserve marinade and store in refrigerator. Boil for a few minutes and it is ready to use on steaks and chops!
Enjoy!
Broiled Shrimp Appetizer
3 lbs.shrimp, tails on
1 lb. bacon
1/2 cup soy sauce
1 cup sherry
1 tsp. chopped garlic
1 tsp. ground ginger
1 Tbsp. honey
Cut 1 pound bacon into 3 sections. Wrap each shrimp with 1/3 piece of bacon. Fasten with toothpick. Mix soy sauce, sherry, garlic, ginger and honey for marinade and pour over shrimp in large, flat container. Turn every few hours. Refrigerate 35 hours.
Place drained shrimp on broiler pan (height for broiling steak) and cook 3 minutes on each side. Serve hot!
Note: Reserve marinade and store in refrigerator. Boil for a few minutes and it is ready to use on steaks and chops!
Enjoy!
Tropical Trifle
Our son Robert made this once for his staff at Comp.U.S.A.in Dallas; it was a hit! If I remember correctly, when it was his turn to be served, the bowl was empty!!
TROPICAL TRIFLE
1 (10-1/2 oz) frozen all butter pound cake, thawed
1/4 cup orange juice
1/4 cup white rum
1/2 cup strawberry preserves
2 cups vanilla pudding (prepare 2 cups of Jello Instant pudding for this step)
8 oz. whipped topping
1 (20 oz.) can drained, crushed pineapple
2 bananas, sliced
Maraschino cherries
Slice thawed pound cake into 10 slices and then cut each slice into 6 cubes. Place 1/2 of pound cake cubes in 2-1/2 quart glass bowl; sprinkle with 1/2 of orange juice and 1/2 of rum.
Spoon 1/2 of strawberries over cubes, then l/2 of pudding, 1/2 of thawed whipped topping, 1/2 of pineapple and bananas.
Repeat layers. refrigerate, covered, 2 hours before serving or longer to blend flavors.
Serves 10 to 12.
Enjoy!
TROPICAL TRIFLE
1 (10-1/2 oz) frozen all butter pound cake, thawed
1/4 cup orange juice
1/4 cup white rum
1/2 cup strawberry preserves
2 cups vanilla pudding (prepare 2 cups of Jello Instant pudding for this step)
8 oz. whipped topping
1 (20 oz.) can drained, crushed pineapple
2 bananas, sliced
Maraschino cherries
Slice thawed pound cake into 10 slices and then cut each slice into 6 cubes. Place 1/2 of pound cake cubes in 2-1/2 quart glass bowl; sprinkle with 1/2 of orange juice and 1/2 of rum.
Spoon 1/2 of strawberries over cubes, then l/2 of pudding, 1/2 of thawed whipped topping, 1/2 of pineapple and bananas.
Repeat layers. refrigerate, covered, 2 hours before serving or longer to blend flavors.
Serves 10 to 12.
Enjoy!
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